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Pork Scaloppini with Lemon Cream Sauce |
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| Ingredients: |
1 lb boneless pork cutlets
6 tablespoons flour
1 lemon, zest of
1 dash garlic powder
salt and pepper
1 egg
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2 tablespoons milk or 2 tablespoons water
1/4 cup olive oil
1 tablespoon butter
parsley, minced
Lemon Cream Sauce
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| Procedures: |
Pound the cutlets into 1/4” thick cutlets. Season with salt, pepper and a dash of garlic powder.
In one bowl, whisk together eggs and milk or water. In another dish, add flour, season with a little salt and pepper and lemon zest, stirring to combine.
Dip pork cutlets into the egg mixture, turning to coat then dip into the flour mixture; coating both sides. Lay coated cutlets on waxed paper.
In a large saute pan, heat the butter and oil until hot. Fry the cutlets until they are browned on each side, about 3-4 minutes. Drain on paper towels to remove excess oil. Place cutlets on a serving platter and drizzle the lemon sauce on top. Garnish with minced parsley.
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| Notes: |
2024-05-06: With 24 hkour salad and a Malbec.
2021-10-23: We used 1/2 of one tenderloin, pounded into 4 pieces. The sauce, which will be put in a separate recipe, needs more lemon juice.
2020-10-17: We used 1/2 of a single tenderloin, returning the other half to the freezer. After pounding quite thinly, they were prepared as prescribed, but without the egg. For the sauce, 1 teaspoon BTB chicken was added. 2 tablespoons of heavy cream replaced the milk, but 1/2 cup would be better. The lemon taste in the sauce was too strong. We served over Dutch noodles with leftover Brussels Sprouts and a bottle of Gewurtztraminer.
2020-07-08: Added to our cookbook.
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05/14/2024
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